Ingredients

• 1/3 cup white vinegar
• 2 Tablespoon kosher salt
• 3 bay leaves
• 1 LbWild Gulf Shrimp, medium, peeled and deveined
• 1 cup orange juice, plus 1 teaspoon of zest
• 1/2 cup fresh grapefruit juice, plus 1 teaspoon zest
• 2 Roma tomatoes, seeds removed and diced small
• 1 large Jalapeño, diced small or minced
• 1/2 cup white onions, minced finely

Procedure

1. Fill a medium sized pot 3/4 full of water. Add vinegar, salt and bay leaves. Bring to a boil, then reduce heat to a simmer.
2. Add shrimp and cook for 2 to 3 minutes or until just cooked and clear flesh has turned opaque.
3. Transfer shrimp to an ice bath, discarding bay leaves and cooking liquid.
4. Once shrimp is fully cooled, remove to a cutting board.
5. Pat shrimp dry, roughly chop, and place in a bowl along with orange and grapefruit zest and juices.
6. Add tomatoes, Jalapeños and onions. Toss to combine then season with a generous pinch of salt and pepper.
7. Press everything into a bowl so shrimp are completely immersed in the juices.
8. Add more juice as necessary to cover. Refrigerate at least 30 minutes to allow flavors to blend.
9. Season to taste as needed, serve with chips and hot sauce, if desired, or on tostadas.